May. 03, 2013

Michael Pollan: You Are What You Cook

Food writer Michael Pollan once advised, "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough-baking and pickle-making.

Produced by Christopher Intagliata, Senior Producer

Guests

Michael PollanAuthor, "Cooked: A Natural History of Transformation" (The Penguin Press, 2013), "The Omnivore's Dilemma" (The Penguin Press, 2006)Berkeley, California